This post is sponsored by Mrs. Grimes beans. All opinions are 100% my own.

Do you love burrito bowls as much as I do? Seriously though. They are a like a big bowl of comfort all cozied up together just begging to be eaten. Sometimes I like to smother mine in Greek yogurt ranch (don’t you judge me! I’m from Ohio, we love ranch) but this time I made my own homemade cilantro vinaigrette that is seriously THE BEST. If you’re a cilantro lover you’ll go crazy over this vinaigrette.

PLUS because I left out the meat (you can totally add chicken or shrimp!) I opted to throw in some Mrs. Grimes black beans for added fiber and protein. And because Mrs. Grimes beans are made vegetarian friendly this dish stays 100% vegetarian. If you leave off the little bit of cotija at the end you can go full vegan!

This meal makes about 4 servings but if you’re like me you’ll eat 2 of those servings right away because you can’t stop shoveling all this goodness in your mouth. There is nothing better than citrus rice mixed with roasted vegetables and black beans. It’s like someone took the flavors of the southwest and pulled them together in a big bowl.

I actually don’t eat a ton of meatless meals but I’ve been more conscious about adding them the past couple of months. I love meals like this because I really get to showcase other flavors that often get relegated to being a side dish or thrown in for bulk. Aka: black beans and sweet potatoes.

In these sweet potato black bean burrito bowls, the sweet potatoes are super seasoned and the black beans are kept simple to showcase their creaminess and obvious amazing flavor. PLUS if you’re looking for a deal you can pick up a coupon for Mrs. Grimes Beans! You can find them at Hy-Vee, Fareway and select Walmart stores!

Don’t forget to drizzle on all the vinaigrette at the end after you put together your bowls. And if you’re looking to really bulk up the meal you can even throw in some Mrs. Grimes red kidney beans!

Add vegetables to a Silpat lined rimmed baking sheet and bake for about 20 minutes or until the sweet potatoes are soft. Remove from the oven.

While the potatoes are roasting add water to a medium sized pot and set over high heat. Once the water starts to boil add in the rice, cover and reduce heat. Cook for about 20 minutes or until the water is absorbed and the rice is fully cooked.

Remove the rice from the heat and stir in lime juice and minced cilantro, stir to combine and set aside.

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Welcome to Nutmeg Nanny! I'm a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. Join me on a journey through my sweet and savory life!